Espresso Martini Babka

Rating: Medium


  • Plain Flour x 375g (you'll need more for dusting) 
  • Milk x 165ml 
  • Unsalted Butter x 112g (room temperature)
  • Granulated Sugar x 40g
  • Instant Dried Yeast x 10g
  • Ground Cinnamon x 1/2 teaspoon 
  • Ground Nutmeg x 1/4 teaspoon 
  • Pinch of Salt 
  • Espresso Martini Marmalade


    Combine all ingredients in a large bowl. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough continues to stick, add a little more flour and knead again. If the dough is a little dry, add a dash of milk. Leave the dough in the bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.

    Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be at least twice the length of your loaf tin). Spread the cooled marmalade onto the dough 1 inch away from the edge.


    Starting from the long side of the dough, roll it into a tube. Use a sharp knife to cut the tube in half length ways creating two long strips of pastry. Twirl the two halves together.

    Lift the twirled dough into a lined or dusted loaf tin. Place a tea towel over the babka and set aside to rise for 1 more hour. It won't double in size but should rise a little.



    When you are ready to bake, preheat the oven to 170°C. Bake the babka for 30-40 minutes or until the outside is golden brown and a skewer can be inserted into the middle and there is no wet dough on it. If the outside is browning too quickly, turn down the oven and cover the babka with tinfoil. Remove the babka from the oven. Add water and sugar to a small pan over a medium heat until the sugar dissolves. While the babka is still hot, drizzle the sugar glaze on top.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston